Chocolate Chip Zucchini Bread
Lately, it’s been all about zucchini! The other day I picked about 8 large zucchini from my dad’s garden and have spent the past few days grilling, cooking and baking with zucchini. I found a recipe for chocolate chip zucchini bread that sounded simple to make and thought the chocolate chips may help win over the family members that are not fans of zucchini. I made a few simple changes to the recipe to satisfy our dietary needs, enlisted the help of my 9 year old and voila – a super moist, delicious and kid approved chocolate chip zucchini bread. I must admit, it was definitely the chocolate chips that won my daughter over. I think walnuts would be a lovely addition too. Give it a try and let me know what you think.
- 3/4 cup dairy or non dairy milk
- 2 egga
- 3/4 cup coconut sugar
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 2 cups shredded zucchini (small)
- 2 cups whole grain flour (I used Kamut and brown rice
- 2 tsp baking powder
- ground cinnamon to taste
- 1/2 tsp salt
- 1/2 cup chocolate chips (dairy free if desired)
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk milk, eggs, coconut sugar, coconut oil and vanilla in a medium bowl. Stir in zucchini.
Combine flour, baking powder, cinnamon and salt in a large bowl. I used a combination of kamut and brown rice flour which seemed to work well.
Add the wet ingredients and chocolate chips to the dry ingredients; stir until just combined. Transfer the batter to the prepared pan.
Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour ( I needed an hour because of the denser flours I used). Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing. Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
**recipe adapted from Eating Well